Recipe for Atjar Kuning (Yellow Pickles for Rijstaffel)

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Yield:

4 cup

Ingredients:

Amount	Ingredient
2 tbl	(30 ml) vegetable oil
1 x	clove garlic, finely chopped
1 tsp	(5 ml) turmeric
1 tsp	(5 ml) ground coriander
1/2 tsp	(2 ml) ground cumin
	Salt and freshly ground pepper to taste
	Finely chopped hot chilies or cayenne pepper to taste (optional)
1/4 cup	(60 ml) blanched almonds, toasted and finely ground in an electric
	blender or food processor
1/4 cup	(60 ml) white vinegar
12 sm	shallots, peeled
1 x	cucumber, cut lengthwise into 1/4 inch slices and then cut into strips 1/4
	inch
	(5 mm) wide and 2 inches (5 cm) long
1 x	red bell pepper (capsicum) seeded and cut into strips 1/4 inch (5 mm) wide
	and 2 inches (5 cm) long
1 x	carrot, peeled and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm)
	long

Instructions:

Instructions: Heat the oil in a heavy saucepan over moderate heat and saute the garlic for about 30 seconds. Add the turmeric, coriander, cumin, salt, pepper and optional hot chilies and stir for 1 minute. Stir in the ground almonds and vinegar, reduce the heat to low, and simmer for about 3 minutes. Add the shallots, cucumber, bell pepper, carrot, and green beans. Simmer for about 5 minutes, stirring occasionally, until the vegetables are heated through but still crisp.

Remove from the heat and serve at room temperature. May be refrigerated for up to 3 days before serving.

Makes 4 cups (1 L).

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... Atholl Brose Tart :: Atjar Tjampoer ...